I thought I had a fridge full of vegetables ready to go into a stir fry. When I actually took a look, it turned out to be mostly broccoli, but broccoli is good stuff, so broccoli stir fry it is. As with any stir fry recipe I share with you, all the ingredients and amounts are customizable to your tastes or what you have available. It's all about creating a mixture of vegetables (and meat if you're into that), a savory sauce, and some grain to serve it over.
Broccoli Stir Fry with Peanut Sauce
2 bunches broccoli, cut into florets (about 3 cups)
1/4 bell pepper, sliced (I thought I had more, but no)
1 onion, sliced
2-3 carrots, cut into matchstick slices
1-2 teaspoons canola oil
any other vegetable you like - celery, mushrooms, bok choy, whatever
spaghetti, soba noodles, any kind of noodle or rice
1/4 cup peanut butter (I used crunchy)
3 Tablespoons soy sauce
1 Tablespoon each sesame oil, mirin, and rice wine vinegar
1/4-1/2 teaspoon chili paste, depending on your spicy tolerance
In a saute pan or wok, lightly steam the broccoli until crisp tender. I used a saute pan with a lid.
Remove steamed broccoli and heat up canola oil over medium. Add in remaining vegetables and cook quickly just to slightly soften. You want your vegetables to stay somewhat crisp, but not raw.
In a small saucepan (or just in the microwave), gently heat peanut butter until liquidy. Add in remaining sauce ingredients and stir well. As a side note, I really like crunchy peanut butter as a sauce base for stir fry. The little peanut bits add a nice texture to the sauce. Alternatively, try sprinkling the finished dish with a few chopped peanuts.
Return broccoli to the pan and add in the sauce. Turn heat off and mix to coat.
Either mix noodles in with the vegetables or serve alongside.
Garnish with sesame seeds, if desired. Add sriracha if it's not hot enough for you.